Not just Another Cake

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No, it this not another cake since it is a chiffon cake. What´s more… it´s a cocoa chiffon cake.

If you have read my blog for a while, you may know that I love chocolate a lot. I have also made a lot of chocolate desserts, but never really tasted a chiffon cake with chocolate flavour. That is why when I get a new baking book, The Essential Baker, the recipe for a cocoa cake appeals to me straightaway.

Chiffon cake is always a favourite of mine. It may be strange that a butter lover like me actually love lightness and moistness of a chiffon cake. Developed in the 1920s as a crossbred between butter and angel food cake, chiffon cake became very popular in the 1940s when the recipe was sold to General Mills by the creator.

For me, this is definitely the cake that would suit Asian palate. It´s not buttery and rich, but lightly sweet and moist. And Asian people love soft cake and bread so this is spot on. In countries like Indonesia, Singapore or Malaysia, the pretty green pandan chiffon cake is very popular among the local. If you haven´t tried pandan chiffon cake, you really should! A reliable recipe can be found here.

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Now, back to my cocoa chiffon cake. A good cake starts out with good quality ingredients. And I have chosen Koko Black cocoa powder, a local brand, for my cake. And as usual, Koko Black chocolate products never fail to impress me with the rich dark flavours. It´s just simply perfect.

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I love this cocoa chiffon cake a lot. And so do my friends. This is perhaps not the most luxurious chocolate cake you may have, but it is certainly one of the best! So if you are in the mood for something chocolaty but light in texture, please give this recipe a try!

I have served my chiffon cake with crème fraîche and some cherries juice. To make the cherry juice from frozen cherries, simply heat it up with some lemon juice, water and sugar. It´s really lovely with the cake. However, you can just eat the cake plain to appreciate the special soft and moist feature of a chiffon cake.

Cocoa Chiffon Cake

Recipe from here
Ingredients (for a 10-inch tube pan with removable bottom)
Mixture A
¼ cup unsweetened cocoa powder
¼ cup boiling water
1 ½ tsp vanilla extract
1 ¼ cups cake flour
1 tbsp baking powder
1 ¼ cup castor sugar
¼ tsp salt
½ cup unflavoured veg oil (Corn oil is good here)
6 large egg yolks, at room temperature
Mixture B
6 large egg whites, at room temp
½ tsp cream of tartar
½ cup castor sugar
Method
Preheat oven to 325F.
Mix the cocoa powder with the boiling water to b3ecome a paste. Let cool and blend in vanilla. (Stir frequently to prevent it from skinning).
Sift the flour and baking powder together into a bowl. Add sugar and salt. Toss to mix.
Make a well in the centre of the flour, pour in egg yolk, oil, and cocoa paste. Mix well to combine.
Whip the egg whites until frothy. Add in cream of tartar. Slowly sprinkle sugar and continue whipping until the egg whites hold glossy and firm but not stiff peaks.
Add ¼ of the egg white into the flour mixture, mix in to lighten it. Then, gently fold the egg white into the chocolate mixture in 3 stages. Blend well but take care not to lose the air bubbles.
Transfer the mixture to the ungreased tube pan. Even out the top. Bake for 1 hour or until the cake is done.
Remove the pan from the oven and invert it over a cooling rack onto its feet or over a thin-necked bottle. Let the cake hang to cool completely.
Once the cake is cool, use a thin-bladed knife to run around the edge and the inside to help release the cake from the pan. Push the bottom of the pan up, away from the side. Gently run the knife around the tube to release the cake.
Enjoy your cake!
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39 Responses to Not just Another Cake

  1. Precious Moments says:

    Sounds delicious. Going to attempt this one day. Now I am waiting for the weather to clear before I make that feta cheese bread. All ready to go. wish me luck.

  2. Kelly Mahoney says:

    Looks great, you really went all out. Since you love chocolate as much as I do, do you own a chocolate fondue fountain? I got mine for $40, but they have cheaper and more dishwasher-friendly models out there. I love mine, but it is super messy.

  3. Cris says:

    Oh my gosh, you really know how to get us drooling over the keyboard and monitor, this looks really yummy!

  4. Mandy says:

    hey Anh, I am thinking of making chiffon cake too! Really miss the kind of chiffon cakes from Asian Pastry Shops!

  5. Lydia says:

    I don’t like super-sweet cakes, so I think I would like this.

  6. Ellie says:

    Anh, that is brilliant! My dad is a huge fan of chiffon cakes and so I’ll have to make this on the weekend for him! Just a question though – he doesn’t like chocolate, so if I were to replace the cocoa with something like matcha or red bean, how much would you think I should use?

  7. eatme_delicious says:

    This will sound stupid but I didn’t really know what a chiffon cake was before, so thank you! Also, thanks for mentioning pandan cake because I’ve seen it at my boyfriend’s house and always wondered what it was (yet forgot to look it up)! I’d love a slice of your cake. 😀

  8. Elle says:

    The perfect amount of lightness and who can hate chocolate? As usual your photos are just wonderful, too.

  9. Anh says:

    Edith, all the best with the bread. I hope you like it!

  10. Asha says:

    Looks delicious! Soft , light and yummy!

  11. veron says:

    I love chiffon cake! I really miss it. And to have it in chocolate – doubly yummy!

  12. Lia says:

    perfect chiffin cake! i;d like to have a slice please 😀

  13. Belinda says:

    It looks beautiful, Anh! And it also looks like it has a wonderful light texture. The cherries are a delightful accompanyment and are so pretty alongside the chocolate…very enticing. :-)

  14. Sandeepa says:

    What can I say but beautiful :) Your creations are always so delightful that my comments might sound boring

  15. Deborah says:

    Your cake is gorgeous!

  16. Mishmash ! says:

    Anh…I always wanted to make chiffon cake but somehow I have been hesitant…Can I bake the chiffon cake in a normal cake pan as I read somewhere that some particular type is used for chiffon cakes?

  17. tigerfish says:

    I like chiffon cake and can have a lot since it’s so light and fluffy. I like pandan, and of course would not mind giving a shot at the cocoa-version since it’s chocolate-based 😛

  18. Nora B. says:

    Anh, this is my kind of cake. Your cake looks so wonderfully light yet moist. I LOVE chiffon cake, but that’s my mom’s territory. She makes me my fav. cake from my childhood which is a rainbow chiffon cake. But more recently, we started calling it “collapse cake” because in the last few years that she’s made this chiffon cake, it has been collapsing like a deflated souffle. But we still love the

  19. Anh says:

    Asha, come over and share a piece with me!

  20. Lucy says:

    Indeed, not just another cake! That Koko Black chocolate is something special, isn’t it?

  21. Cynthia says:

    The name alone says that it’s special. I don’t think I’ve ever had a chiffon cake before.

  22. Wandering Chopsticks says:

    Ooh, so light and fluffy looking. I was trying to make spongecake the other day but my egg whites wouldn’t get firm without cream of tartar. :(

  23. joey says:

    Looks lovely! I fear I may be to heavy-handed for a chiffon cake but maybe I’ll try your recipe…chocolate is certainly motivation enough! :)

  24. Mansi Desai says:

    wow, this does look delicious!:) and i love cocoa!!

  25. sher says:

    Of course your friends like that cake! I bet they try to figure out ways to get you to make it more often–it looks fabulous. I love chiffon cakes and you obviously have making them down pat. Yum!

  26. Truffle says:

    Although he hasn’t said as much, I fear my partner actually dislikes anything that is rich and chocolatey yet generally likes chocolate itself. Chocolate puddings etc are out! I think this could be a real hit with him. Perhaps it’s just the light chocolate dessert I’ve been seeking!

  27. Agnes says:

    Looks beautiful! I will definitely give this a try :)

  28. valentinA says:

    I MUST try that. It’s a MUST!!! If not, I know I’m gonna miss out a lot!

  29. lynn says:

    Your cake looks lovely and delicate, a perfect dessert for a warm evening.

  30. Anh says:

    Lucy, Koko Black is truly something I love. They are just soo good!

  31. Pravs says:

    wow, what a cake ! looks so good.

  32. Kevin says:

    That looks really good. I have not tried making a chiffon cake yet. I am putting this on my to try list.

  33. SteamyKitchen says:

    I love chiffon cake too, but I’ve never made it before, because I think it is difficult to make. It reminds me of Hong Kong style cakes.

  34. Peabody says:

    Simple yet beautiful! A great way to showcase chocolate.

  35. winedeb says:

    I am sitting here having my morning tea and wishing I had a piece of your cake to go along with my tea! I was just over at Nora b’s site and she had scrolls, Belinda had muffins and Lucy had a wonderful story about her grandmothers baking. What lovely posts for a morning read. Your cake looks lovely! I, like so many other folks, love chocolate. This recipe sounds perfect as it has chocolate

  36. bee says:

    never tried chiffon cake…not that i remember anyway. looks wonderful and delicious. your food styling is fantastic. –jai

  37. Kate says:

    hehe what would you think of me if i told you i’ve still never ever bake d a chiffon cake ? I ‘ve been wanting to almost forever, but just havent gotten around to doing it. Definately bookmarked for the lucky day :)

  38. Susan says:

    How funny–my mom and I just had a conversation about how my grandmother’s first cake was an orange chiffon cake. I never knew it. Apparently, it has a long (and delicious) history, and I’d love to try yours with cocoa. It’s just lovely.

  39. Olivia says:

    Gosh this cake looks so yummy!! Just love your site. All bakes and cooking looks great.

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